Gluten Free Breadsticks

 

 

 

 

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Gluten Free Breadsticks
 
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Gluten Free Breadsticks
Author:
Recipe type: Side Dish
Serves: 10 to 12
Ingredients
  • 1¼ cups Cup4Cup Multipurpose Flour - gluten free
  • 1½ teaspoon Clabber Girl Baking Powder - gluten free
  • ¼ teaspoon Arm & Hammer Baking Soda - gluten free
  • 2 teaspoon sugar
  • ½ teaspoon kosher salt
  • ⅔ cup whole milk
  • 3 tablespoons organic butter, melted
  • 2 teaspoons sesame seeds
Instructions
  1. Preheat oven to 450 degrees F.
  2. In a bowl, combine flour, baking powder, baking soda, sugar and salt. Slowly add the milk and stir to form a dough. Sprinkle flour on a work surface and knead the dough few times. Roll into a 10 inch by 5 inch and about ½ inch thick. Cut into 10 to 12 sticks. Pour butter on a 13 inch by 9 inch baking pan. Place the breadsticks and turn them to coat. Sprinkle sesame seeds and bake for 15 to 17 minutes or until golden brown. Serve

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Gluten Free Stuffed Endive Recipe

 

 

 

 

 

Gluten Free Stuffed Endive Recipe
 
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Gluten Free Stuffed Endive Recipe
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • organic endive
  • 1 cup Daisy Small Curd Cottage Cheese - gluten free
  • zest of 1 lemon
  • 2 green onions, sliced
  • 1 small tomato, diced
  • salt and pepper
Instructions
  1. Arrange the endive on a platter. In a medium bowl combine the cottage cheese, tomatoes, green onions, lemon zest and season with salt and pepper. Garnish with more green onions and lemon zest. Serve

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Gluten Free Salmon Dip with Cucumbers

 

 

 

 

 

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Gluten Free Salmon Dip with Cucumbers
 
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Gluten Free Salmon Dip with Cucumbers
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 4 to 6 oz Morey's Wild Caught Smoked Salmon chopped - gluten free
  • 1 (8 oz) Daisy Sour Cream - gluten free
  • 1½ teaspoon Annie's Organic Horseradish Mustard - gluten free
  • 1 tablespoon fresh dill plus more for garnish, chopped
  • 1 tablespoon fresh chives plus more for garnish, chopped
  • black pepper
  • 1 tablespoon lemon juice
  • 2 cucumbers, sliced
Instructions
  1. In a medium bowl, combine sour cream, horseradish, chives, dill, salmon and lemon juice. Stir to blend. Garnish with more herbs, salmon and black pepper. Serve

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Gluten Free Yorkshire Pudding

 

 

 

 

Gluten Free Yorkshire Pudding
 
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Gluten Free Yorkshire Pudding
Author:
Recipe type: Side Dish
Serves: 12
Ingredients
  • ¾ cup Cup4Cup Multipurpose Flour - gluten free
  • 1 teaspoon Clabber Girl Baking Powder - gluten free
  • 3 large eggs
  • ½ stick organic butter plus 2 tablespoons, melted
  • ¾ teaspoon kosher salt
  • ¾ cup whole milk
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a bowl, whisk together the flour, 2 tablespoons butter, salt, baking powder and eggs.
  3. Prep a 12 cup muffin pan by adding about ½ teaspoon of melted butter on each cup. Heat the pan in the oven for 2 minutes then remove from the oven and pour batter about halfway on each cup.
  4. Bake until lightly browned about 12 to 14 minutes. Serve

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Gluten Free Kielbasa and Wild Rice Stuffing

 

 

 

 

Gluten Free Kielbasa and Wild Rice Stuffing
 
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Gluten Free Kielbasa and Wild Rice Stuffing
Author:
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 (14 oz.) Jennie-O Fully Cooked Hardwood Smoked Turkey Kielbasa - gluten free
  • ½ cup wild black rice
  • ½ cup sprouted brown rice
  • ¼ cup Pacific Chicken Broth - gluten free
  • 6 tablespoons butter
  • 1 cup celery, diced
  • 2 medium onions, diced
  • 1 pound white mushrooms, diced
  • 1 tablespoon fresh thyme, minced
  • 1 tablespoon fresh sage, minced
  • 1 cup Ocean Spray Craisins Dried Cranberries Original - gluten free
  • salt and pepper
  • 3 tablespoons pine nuts, toasted
Instructions
  1. Preheat oven to 375 degrees F.
  2. Mix the wild rice and brown rice in a medium pot, cook accordingly until al dente.
  3. Melt butter on a large pan over medium heat. Add the onions and mushrooms, saute for few minutes then add the kielbasa, celery, cranberries, thyme, and sage. Cook for about 3 minutes then season with salt and pepper. Add the rice and stir. Adjust the taste with salt and pepper.
  4. Transfer the mixture to a 9 x 13 inch baking pan. Drizzle ¼ cup chicken broth and cover with foil and bake for 45 minutes. Top with toasted pine nuts before serving. Yum!
Notes
You can also use:
Johnsonville Polish Kielbasa - gluten free

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